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Har gow, also known as shrimp dumplings, are a classic Cantonese dim sum delicacy. These delicate, crescent-shaped parcels feature a translucent wheat starch wrapper filled with succulent shrimp, bamboo shoots, and water chestnuts, seasoned with subtle aromatics. Traditionally steamed to perfection, har gow is a breakfast staple in Chinese cuisine that showcases the art of dumpling craftsmanship.
Prep
30 min
Cook
10 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Peel and devein the shrimp, then roughly chop them and place in a bowl
Finely dice the bamboo shoots and water chestnuts, then add to the shrimp along with minced garlic, sesame oil, soy sauce, sugar, and white pepper
Mix the filling ingredients gently until well combined, then refrigerate for 15 minutes
In a separate bowl, mix wheat starch, tapioca starch, salt, and hot water to form a soft, pliable dough
Divide the dough into 12 equal portions and roll each into a thin circle between plastic wrap
Place 1 tablespoon of filling in the center of each wrapper, fold in half, and pleat the edges to seal
Arrange har gow on parchment paper in a steamer basket, ensuring they don't touch
Steam over boiling water for 6-8 minutes until the wrappers become translucent and the filling is cooked through
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